6 tbsp. unsalted butter or ghee click here for how to make ghee
¾ c. granulated sugar
8 oz. semisweet chocolate, chopped
2 eggs, room temperature
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa powder
3 tbsp. cornstarch
¼ tsp. salt
Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil & lightly butter.
In a small saucepan set over low heat, melt butter and incorporate sugar. Add chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
Sift cocoa powder and cornstarch into the saucepan, adding salt. Stir until mixed together. Beat batter vigorously for 1-2 minutes until the batter is shiny.
Pour batter into pan and bake for 22-30 minutes or until the brownies are set in the center. Cool 45 minutes.
Garnish with your choice of Mexican crema, chocolate sauce, & cinnamon.
Recipe Credit: Life Made Simple